1、Beijing: Kaoya (Peking roast duck, 烤鸭)
The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine、The city is famous for imperial cuisine, or guan cai (官菜), which uses only premium quality ingredients and is cooked with complex techniques.
The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.
A whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.
2、Chongqing: La zi ji (chili-fried chicken cubes, 辣子鸡)
The cuisine: Even compared with food from Sichuan, China’s mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.
The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird’s-eye chilis to create a plate of hot, red deliciousness.
3、Fujian province: Fo tiao qiang (Buddha jumps over the wall, 佛跳墙)
The cuisine: Located along the southeastern coast of China, Fujian is famous for fresh seafood, but its flavorful shrimp oil and shrimp paste make the region’s cuisine stand proud.
The dish: Legend has it that this dish is so irresistible that Buddha jumped over the wall for a taste.
Fo tiao qiang is made of 18 pricey ingredients, including shark fin, abalone, sea cucumber, ginseng and scallops, all simmered together for hours with premium Shaoxing rice wine.